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Why does the Galloping Goose hate tacos?
He tells us he wants a decent Mexican meal cooked to the highest USDA
standards in a brick and mortar restaurant under full Sanitation control OK, go for it. My note has more to do with his disparaging remarks about tacos and traditional antojitos that made Mexican food so popular, not only in the US, but in the world. A three taco plate with a dab of rice and beans in Tokyo goes for $18.00 US. There must be a reason. A bit of history, not to be argumentative, but to reflect on what I saw as the history of Mexican food becoming so popular in the US... and the world later on. Just as Tequila today is being sold at a higher price than designer cognacs and brandies... not to mention the onslaught of Mexican beer! I was born in Utah, taken to Mexico when my mother remarried a Mexican pilot. Ricardo, my step-dad, paid me twenty centavos (worth a great chocolate candy bar in those days) to eat a Serrano chile seeing as how I was so reluctant to consume chiles in any way shape or form. I eventually came to love them, but made ugly faces in order to keep getting the bribe. (Which did not last long as Ricardo caught on pretty quick that I was lying). That was my introduction to the delights of Mexican cooking and it has never stopped. So... when I came back to the US to continue my studies at Denver University, pre-med. to go into veterinary medicine to eventually return to our hacienda in Veracruz and assume the role of Don Wayne... I looked all over Denver for a Mexican restaurant. Only flour tortilla burritos with salsa verde down on Larimer St, like Holstead St. in Chicago. If I wanted a corn tortilla taco, I had to buy canned tortillas by mail from the El Paso Taco Factory. Then one day I saw Fritos in a potato chip look-alike bag in a store and bought one! Now. what? There were no salsas, no chile Serrano, no cilantro, no jalapenos, no tomatillos.... so improvise with what we had. Tomatoes, onions Tabasco sauce, and an occasional avocado. Occasional, because in most of the US they were still unknown. It wasn't until superbowl that the avocado got it's start. Then one day I sat down at a burrito place in a bowling alley on Colfax, down there by Gates Rubber, across from the veterinary clinic I worked as kennel boy... and they put a cooked green chile verde with chunks of pork and I had found my paradise in Denver. Like millions others, I grew to love American/Mexican food because there simply was no alternative in those before 1954 days in my part of the world. How things have changed! And I love a street taco, gordita, elote, piscado, chalupa and whatever else they can make. I know from experience that you only buy from the stands with waiting lines and never, never, never from a stand with no customers. Why? Because the word spreads when somebody gets sick, faster than any government agency could even write the infraction, least of all close the place due to the legal process. Give me a roach coach or corner taco stand any day! I'm 71 and never sick a single day for eating at the thousands of such places over my lifetime. Wayne |
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Why does the Galloping Goose hate tacos?
Oops! sorry.... meant Galloping Gourmand!...
"Wayne Lundberg" > wrote in message ... > He tells us he wants a decent Mexican meal cooked to the highest USDA > standards in a brick and mortar restaurant under full Sanitation control > > OK, go for it. > > My note has more to do with his disparaging remarks about tacos and > traditional antojitos that made Mexican food so popular, not only in the US, > but in the world. > > A three taco plate with a dab of rice and beans in Tokyo goes for $18.00 US. > There must be a reason. > > A bit of history, not to be argumentative, but to reflect on what I saw as > the history of Mexican food becoming so popular in the US... and the world > later on. Just as Tequila today is being sold at a higher price than > designer cognacs and brandies... not to mention the onslaught of Mexican > beer! > > I was born in Utah, taken to Mexico when my mother remarried a Mexican > pilot. Ricardo, my step-dad, paid me twenty centavos (worth a great > chocolate candy bar in those days) to eat a Serrano chile seeing as how I > was so reluctant to consume chiles in any way shape or form. I eventually > came to love them, but made ugly faces in order to keep getting the bribe. > (Which did not last long as Ricardo caught on pretty quick that I was > lying). > > That was my introduction to the delights of Mexican cooking and it has never > stopped. So... when I came back to the US to continue my studies at Denver > University, pre-med. to go into veterinary medicine to eventually return to > our hacienda in Veracruz and assume the role of Don Wayne... I looked all > over Denver for a Mexican restaurant. > > Only flour tortilla burritos with salsa verde down on Larimer St, like > Holstead St. in Chicago. > > If I wanted a corn tortilla taco, I had to buy canned tortillas by mail from > the El Paso Taco Factory. > > Then one day I saw Fritos in a potato chip look-alike bag in a store and > bought one! Now. what? There were no salsas, no chile Serrano, no cilantro, > no jalapenos, no tomatillos.... so improvise with what we had. Tomatoes, > onions Tabasco sauce, and an occasional avocado. Occasional, because in most > of the US they were still unknown. It wasn't until superbowl that the > avocado got it's start. > > Then one day I sat down at a burrito place in a bowling alley on Colfax, > down there by Gates Rubber, across from the veterinary clinic I worked as > kennel boy... and they put a cooked green chile verde with chunks of pork > and I had found my paradise in Denver. > > Like millions others, I grew to love American/Mexican food because there > simply was no alternative in those before 1954 days in my part of the world. > > How things have changed! And I love a street taco, gordita, elote, piscado, > chalupa and whatever else they can make. I know from experience that you > only buy from the stands with waiting lines and never, never, never from a > stand with no customers. Why? Because the word spreads when somebody gets > sick, faster than any government agency could even write the infraction, > least of all close the place due to the legal process. > > Give me a roach coach or corner taco stand any day! I'm 71 and never sick a > single day for eating at the thousands of such places over my lifetime. > > Wayne > > |
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Why does the Galloping Goose hate tacos?
Good ole DU! Some of the best years of my life were spent at the U of
Denver. I was there in the 50s. When were you there? |
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Why does the Galloping Goose hate tacos?
"Rolly Brook" > wrote in message ps.com... > Good ole DU! Some of the best years of my life were spent at the U of > Denver. I was there in the 50s. When were you there? > Got there in 1952, worked my way through until seduced by the thought of adventure in the US Navy in 1954. Did my four, got the GI Bill, continued my ed at Colorado State in Ft. Collins where we had started a pheasant farm after losing our Mexico ranch. Pledged Lambda Chi, was on the ROTC Pershing Rifles precision drill team. tried to seduce every girl I saw, my first car was a 1939 Plymouth Coupe with rumble seat. Loved that car! |
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Why does the Galloping Goose hate tacos?
Wayne Lundberg wrote:
> Pledged Lambda Chi Brother Wayne, I knew there was a reason I liked you... Epsilon Iota chapter University of Nevada in Reno. Yours in ZAX and tacos, Dude |
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Why does the Galloping Goose hate tacos?
I think tacos remind him of his mother who he probably still lives with. |
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Why does the Galloping Goose hate tacos?
"Sonoran Dude" > wrote in message . .. > > > I think tacos remind him of his mother who he probably still lives with. Ouch! |
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Why does the Galloping Goose hate tacos?
"Sonoran Dude" > wrote in message . .. > Wayne Lundberg wrote: > > Pledged Lambda Chi > > Brother Wayne, > I knew there was a reason I liked you... Epsilon Iota chapter University > of Nevada in Reno. > > Yours in ZAX and tacos, > Dude Wayne he ZAX as in Zacatecas? As in Zax Tavern in Oakland? ZAX the Alien Hunter? or ZAX in Berkely? Thanks! Wayne |
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Why does the Galloping Goose hate tacos?
On Mar 5, 1:35?pm, "Wayne Lundberg" >
wrote: > He tells us he wants a decent Mexican meal cooked to the highest USDA > standards in a brick and mortar restaurant under full Sanitation control I want that, and more. I want to find Mexican restaurants that specialize in all the regional dishes of the various areas, not just glorified generic theme taco stands with wall menus and faux adobe booths and cacti painted on the walls, decorated with charro apparel and serapes. This site lists many, many dishes that I cannot find recipes for, anwhere on the web. http://www.csgastronomia.edu.mx/prof.../menpatmex.htm Why can't I find recipes for platillos tipicos of various Mexican states? Maybe it's because Mexicans don't know their traditional cuisine. Or maybe it's because they don't have a computer and can't get online to tell us about their grandmother's cooking. > My note has more to do with his disparaging remarks about tacos and > traditional antojitos that made Mexican food so popular, not only in the US, > but in the world. It has been long known that most of what Americans are eating is Sonoran-style cooking, but I would bet that Sonoran Dude doesn't know how to prepare these Sonoran specialties: tamales de pitahaya, o yumare, guaca-yaqu? o puchero, guacapoponi o macha, tamales de elote gallina pinta (caldo de carne con nixtamal y frijol), Gallina pinta (cocido de ma?z, fr?jol y carne de res), Menudo sonorense (ma?z, panza, pata de res, chile verde, cebolla, or?gano, cilantro), Caldo de queso (papas rebanadas con queso, tomate y cebolla), Tamales de garbanzo, Vitualla de garbanzos, Colache de calabacitas, Bichicoris u orejones de calabaza, Coyotas, Callo de hacha, Burritos de machaca, Caldillo de machaca (huevos ahogados), Empanadas de ostiones estilo Guaymas (osti?n y mantequilla), Camarones rellenos (tocino, jam?n, mostaza, naranja), T?pari con aldilla (frijoles blancos con falda de res), Huacabaque yaqui (falda de res, cacahuazintle, fr?jol, jitomate, chile ancho), Frijoles maneados (fr?jol, queso chihuahua, poblano, manteca), Cusir? yaqui (postre de calabaza, piloncillo, naranja, canela, harina, leche), Coyotas del pueblo (postres de harina, levadura, piloncillo, manteca), Bacanora (bebida de maguey mezcalero), zotol (bebida de maguey). But how could Sonoran Dude help? He doesn't do recipes, yannow... |
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Why does the Galloping Goose hate tacos?
"The Galloping Gourmand" > wrote in message ups.com... > On Mar 5, 1:35?pm, "Wayne Lundberg" > > wrote: > > He tells us he wants a decent Mexican meal cooked to the highest USDA > > standards in a brick and mortar restaurant under full Sanitation control > > I want that, and more. I want to find Mexican restaurants that > specialize in all the regional dishes of the various areas, not just > glorified generic theme taco stands with wall menus and faux adobe > booths and cacti painted on the walls, decorated with charro apparel > and serapes. > > This site lists many, many dishes that I cannot find recipes for, > anwhere on the web. > > http://www.csgastronomia.edu.mx/prof.../menpatmex.htm > > Why can't I find recipes for platillos tipicos of various Mexican > states? Maybe it's because Mexicans don't know their traditional > cuisine. Or maybe it's because they don't have a computer and can't > get online to tell us about their grandmother's cooking. > > > My note has more to do with his disparaging remarks about tacos and > > traditional antojitos that made Mexican food so popular, not only in the US, > > but in the world. > > It has been long known that most of what Americans are eating is > Sonoran-style cooking, but I would bet that Sonoran Dude doesn't know > how to prepare these Sonoran specialties: > > tamales de pitahaya, o yumare, > guaca-yaqu? o puchero, > guacapoponi o macha, > tamales de elote > gallina pinta (caldo de carne con nixtamal y frijol), > Gallina pinta (cocido de ma?z, fr?jol y carne de res), > Menudo sonorense (ma?z, panza, pata de res, chile verde, cebolla, > or?gano, cilantro), > Caldo de queso (papas rebanadas con queso, tomate y cebolla), > Tamales de garbanzo, > Vitualla de garbanzos, > Colache de calabacitas, > Bichicoris u orejones de calabaza, > Coyotas, > Callo de hacha, > Burritos de machaca, > Caldillo de machaca (huevos ahogados), > Empanadas de ostiones estilo Guaymas (osti?n y mantequilla), > Camarones rellenos (tocino, jam?n, mostaza, naranja), > T?pari con aldilla (frijoles blancos con falda de res), Huacabaque > yaqui (falda de res, cacahuazintle, fr?jol, jitomate, chile ancho), > Frijoles maneados (fr?jol, queso chihuahua, poblano, manteca), Cusir? > yaqui (postre de calabaza, piloncillo, naranja, canela, harina, > leche), > Coyotas del pueblo (postres de harina, levadura, piloncillo, > manteca), > Bacanora (bebida de maguey mezcalero), > zotol (bebida de maguey). > > But how could Sonoran Dude help? He doesn't do recipes, yannow... > Wayne he Leaving all previous postings as a reminder of what this might be all about. Galloping's list of typical Mexican fare is not too shabby. I'll confess to being intimately familiar with maybe half of them. But Mexican food has been evolving in the US in direct proportion to the ingredients to be found in your local Safeway. I can back this up. I started looking for Mexican food in the US when I came to Denver in pursuit of my future as the Don on the ranch in Mexico. I could only find corn tortillas by mail order from El Paso Tortillas in cans. Everything else in Colorado that had anything to do with Mexican food was non-existent. No corn tortillas, no chiles Serranos, no Poblanos... the burrito was an attempt by Brazeros to concoct anything resembling their home cooking. As time went by, slowly, a few things started to change. Disney's movies on Mexico and tourist trade made possible by the new DC-3s and eventually the 727 gave millions of happy travelers a taste of Mexican beer, Tequila, tacos, enchiladas and the like. Sanborns became a well known place for tourists to learn about Mexican dishes and even invented some to be more palatable to the American taste buds. When I got out of the Navy in 1958 I moved into the ranch we had bought after losing our Veracruz hacienda. I heard of a little hole-in-the-wall Mexican restaurant on the other side of the tracks - where the Mexican brazeros had set up camp and a few homes. I had discovered the burrito in Denver, but this burrito in Ft. Collins was something else, It featured true guisado verde, rice and beans. Still no corn tortillas, but getting close. My mother started teaching Mexican cooking as part of the Larimer County Continuing Education program and arm-wrestled the local Safeway store manager into setting aside a square yard in their produce department to sell chile poblano, cilantro, chile serrano, tomatillos, calabazitas and anything seasonal for her cooking class. This is pretty much what has been happening. As more and more product is being introduced from Mexico more and more people are experimenting with them and developing very unique and innovative dishes resembling in one form or other what the chef experienced on one of their trips to Mexico. Few of the dishes Galloping has listed could be duplicated from ingredients to be found in US supermarkets. Just one example would be an elote tamale. These are very common everywhere in Mexico yet nearly impossible to duplicate in the US. US corn is yellow, and fit for animal consumption according to Mexican taste. White corn on the cob is not to be found in the US and it is white corn on the cob that makes a delightful Yucatan tamal de elote, or Veracruz, or Puebla or anywhere else. This is just one example of hundreds. Where can you buy the kind of chocolate we use in Mexico for mole? Anything in the US is Hershey sweet or bitter. So... until we are able to get the ingredients to more of Galloping's dream meal, we are stuck with the taco folder and his plastic gloves. Wayne |
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Why does the Galloping Goose hate tacos?
On Mar 6, 1:51 pm, "Wayne Lundberg" >
wrote: > So... until we are able to get the ingredients to more of Galloping's dream > meal, we are stuck with the taco folder and his plastic gloves. > > Wayne Have you tried buying from the web or growing such things as white corn? David |
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Why does the Galloping Goose hate tacos?
Here's a traditional tamal de elote recipe in Spanish, kind of in proof of
what I just wrote. Note they don't say yellow or white, but they do say 'tierno' which is tender, which is equivalent to white corn in the language. http://mexico.udg.mx/cocina/antojos/TamElote.html PS - this udg site is great! Try it in the English version too. |
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Why does the Galloping Goose hate tacos?
"dtwright37" > wrote in message ups.com... > On Mar 6, 1:51 pm, "Wayne Lundberg" > > wrote: > > > So... until we are able to get the ingredients to more of Galloping's dream > > meal, we are stuck with the taco folder and his plastic gloves. > > > > Wayne > > Have you tried buying from the web or growing such things as white > corn? > > David > I'm lucky. I'm fifteen minutes from a typical popular market in Tijuana where I can find everything I would ever need. It's one of our favorite stops when entertaining any of our friends or family when they come to visit. A delightful experience! And their antojitos sold at every 10 yards are the best in the world! Wayne |
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Attn: Wayne Why does the Galloping Goose hate tacos?
On Tue, 06 Mar 2007 20:16:08 GMT, "Wayne Lundberg"
> wrote: > >"dtwright37" > wrote in message oups.com... >> On Mar 6, 1:51 pm, "Wayne Lundberg" > >> wrote: >> >> > So... until we are able to get the ingredients to more of Galloping's >dream >> > meal, we are stuck with the taco folder and his plastic gloves. >> > >> > Wayne >> >> Have you tried buying from the web or growing such things as white >> corn? >> >> David >> >I'm lucky. I'm fifteen minutes from a typical popular market in Tijuana >where I can find everything I would ever need. It's one of our favorite >stops when entertaining any of our friends or family when they come to >visit. A delightful experience! > >And their antojitos sold at every 10 yards are the best in the world! > >Wayne > Wayne: Sorry to budge in, but am new to this group. I was wondering since you mention living near a market in Tijuana, if you could identify and possibly list the ingredients to a bread product that I used to eat when my father was stationed at Coronado in the early 60's. We would go to Tijuana every so often and I vaguely remember (being only 5 or 6 yrs old) getting this hard tack bread in a brown paper shopping bag that was reddish/orange and garlicky. I could eat that stuff forever. Any pointers? Thanks and have a great day. Intrepid |
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Why does the Galloping Goose hate tacos?
On Mar 6, 2:16 pm, "Wayne Lundberg" >
wrote: > I'm lucky. I'm fifteen minutes from a typical popular market in Tijuana > where I can find everything I would ever need. It's one of our favorite > stops when entertaining any of our friends or family when they come to > visit. A delightful experience! > > And their antojitos sold at every 10 yards are the best in the world! > > Wayne When I was a grad student at UC Riverside way-back-when, my fondest wish was that there would be a job waiting for me at a school in San Diego, so I could do just what you get to do. Didn't happen. <sigh> David |
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Wayne Why does the Galloping Goose hate tacos?
"Intrepid" > wrote in message ... > On Tue, 06 Mar 2007 20:16:08 GMT, "Wayne Lundberg" > > wrote: > > > > >"dtwright37" > wrote in message > oups.com... > >> On Mar 6, 1:51 pm, "Wayne Lundberg" > > >> wrote: > >> > >> > So... until we are able to get the ingredients to more of Galloping's > >dream > >> > meal, we are stuck with the taco folder and his plastic gloves. > >> > > >> > Wayne > >> > >> Have you tried buying from the web or growing such things as white > >> corn? > >> > >> David > >> > >I'm lucky. I'm fifteen minutes from a typical popular market in Tijuana > >where I can find everything I would ever need. It's one of our favorite > >stops when entertaining any of our friends or family when they come to > >visit. A delightful experience! > > > >And their antojitos sold at every 10 yards are the best in the world! > > > >Wayne > > > Wayne: Sorry to budge in, but am new to this group. I was wondering > since you mention living near a market in Tijuana, if you could > identify and possibly list the ingredients to a bread product that I > used to eat when my father was stationed at Coronado in the early > 60's. > > We would go to Tijuana every so often and I vaguely remember (being > only 5 or 6 yrs old) getting this hard tack bread in a brown paper > shopping bag that was reddish/orange and garlicky. I could eat that > stuff forever. Any pointers? Thanks and have a great day. > > Intrepid Thanks for your note. Are you sure it's bread and not a candy? There is one hard bread that may be something like what you remember. They are called orejas, (Ears), and look like a heart-shape valentine. Say 3/8" thick, spans a hand, usually break in half and dip in chocolate or milk... I don't remember the garlic flavor in any Mexican bread or candy. Tell me more. |
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Why does the Galloping Goose hate tacos?
"dtwright37" > wrote in message ups.com... > On Mar 6, 2:16 pm, "Wayne Lundberg" > > wrote: > > > I'm lucky. I'm fifteen minutes from a typical popular market in Tijuana > > where I can find everything I would ever need. It's one of our favorite > > stops when entertaining any of our friends or family when they come to > > visit. A delightful experience! > > > > And their antojitos sold at every 10 yards are the best in the world! > > > > Wayne > > When I was a grad student at UC Riverside way-back-when, my fondest > wish was that there would be a job waiting for me at a school in San > Diego, so I could do just what you get to do. > > Didn't happen. <sigh> > > David > Please give me a jingle anytime you are in this neighborhood and we can do the market scene. If time allows and the gals permit, we can even get to Ensenada to visit the black market which in reality is just a great fish market. Along the way... Puerto Nuevo for lobster. Wayne |
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Wayne Why does the Galloping Goose hate tacos?
On Wed, 07 Mar 2007 01:12:35 GMT, "Wayne Lundberg"
> wrote: > >"Intrepid" > wrote in message .. . >> On Tue, 06 Mar 2007 20:16:08 GMT, "Wayne Lundberg" >> > wrote: >> >> > >> >"dtwright37" > wrote in message >> oups.com... >> >> On Mar 6, 1:51 pm, "Wayne Lundberg" > >> > >> Wayne: Sorry to budge in, but am new to this group. I was wondering >> since you mention living near a market in Tijuana, if you could >> identify and possibly list the ingredients to a bread product that I >> used to eat when my father was stationed at Coronado in the early >> 60's. >> >> We would go to Tijuana every so often and I vaguely remember (being >> only 5 or 6 yrs old) getting this hard tack bread in a brown paper >> shopping bag that was reddish/orange and garlicky. I could eat that >> stuff forever. Any pointers? Thanks and have a great day. >> >> Intrepid > >Thanks for your note. Are you sure it's bread and not a candy? There is one >hard bread that may be something like what you remember. They are called >orejas, (Ears), and look like a heart-shape valentine. Say 3/8" thick, spans >a hand, usually break in half and dip in chocolate or milk... I don't >remember the garlic flavor in any Mexican bread or candy. Tell me more. > Thanks for the reply. Considering my age and the time span, I'll try and do my best. Recollection is brown paper bag with grease spots on the outside. The "garlic bread" ... it was definately bread and hard, seemed almost "toasted". Nothing really smeared on like some garlic breads you find, just the red/orange color. I'd sit down and just chew it alone. Maybe you were suppose to dip it and nobody ever taught me that. My best friend's sister is married to a Mexican and he remembers it also from his youth, but doesn't recall it entirely. Maybe it was one of those "fad" things that come and go? That was a good time back then ... Intrepid |
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Why does the Galloping Goose hate tacos?
On Mar 6, 3:19 pm, "The Galloping Gourmand" >
wrote: > On Mar 5, 1:35?pm, "Wayne Lundberg" > > wrote: > > > He tells us he wants a decent Mexican meal cooked to the highest USDA > > standards in a brick and mortar restaurant under full Sanitation control > > I want that, and more. I want to find Mexican restaurants that > specialize in all the regional dishes of the various areas, not just > glorified generic theme taco stands with wall menus and faux adobe > booths and cacti painted on the walls, decorated with charro apparel > and serapes. > > This site lists many, many dishes that I cannot find recipes for, > anwhere on the web. > > http://www.csgastronomia.edu.mx/prof...rmex/MATERIAL/... > > Why can't I find recipes for platillos tipicos of various Mexican > states? Maybe it's because Mexicans don't know their traditional > cuisine. Or maybe it's because they don't have a computer and can't > get online to tell us about their grandmother's cooking. LOL. Why don't you gallop over to Mexico, dude. Lots of books on regional cuisines. There are several series devoted to the cuisines of all the states or of regions/ethnicities within the states. Books, my friend; the internet is overrated. Peter |
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Why does the Galloping Goose hate tacos?
On Mar 19, 1:27 am, "PeterDy" > wrote:
[...] > Books, my friend; the internet is overrated. > Well, except that you can actually ORDER books through the internet! Cocina Familiar en el Estado de Tabasco http://search.barnesandnoble.com/boo...06515025&itm=1 Cocina Familiar en el Estado de Sonora http://search.barnesandnoble.com/boo...6514981&itm=12 Peter |
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Why does the Galloping Goose hate tacos?
On Mar 18, 10:10?pm, "PeterDy" > wrote:
> On Mar 19, 1:27 am, "PeterDy" > wrote: > [...] > > > Books, my friend; the internet is overrated. Cook books are great, I learned more from a few cookbooks in one week than I learned from this group in a year. Then when I posted recipes I translated from a Spanish language newspaper, I was accused of plagiarism. It seems that the newspapers get their recipes from the same cookbooks and from the internet. If people don't want their recipes to be disseminated widely, they should never post them on their website. If authors don't want their work copied, they should never submit it for publishing. The whole idea of the internet is to share information about whatever the subject of interest may be. But this group's interest seems to be tacos and how excited they get when a new taco wagon arrives in the parking lot, or whether enchiladas should be rolled, folded or flat, or the endless debate about whether there should be beans or cumen in chile. > > Well, except that you can actually ORDER books through the internet! > > Cocina Familiar en el Estado de Tabasco > > http://search.barnesandnoble.com/boo....asp?z=y&EAN=9... Thanks. Unfortunately B&N doesn't have either a new or used copy. > > Cocina Familiar en el Estado de Sonora Sonoran style cooking is the poverty cooking of Mexico. It's what Tex- Mex and Taco Bell are all about. No point in buying a book about Sonora style cooking, it's in every taco wago and taco truck. |
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Why does the Galloping Goose hate tacos?
On Mar 19, 12:00 pm, "The Galloping Gourmand"
> wrote: > Cook books are great, I learned more from a few cookbooks in one week > than I learned from > this group in a year. You've been here a year? >Then when I posted recipes I translated from a > Spanish language newspaper, > I was accused of plagiarism. It seems that the newspapers get their > recipes from the same > cookbooks and from the internet. All anyone asked was that you post your sources. I'm sorry that it's a problem for you to do that simple thing. > But this group's interest seems to be tacos and how excited they get > when a > new taco wagon arrives in the parking lot, or whether enchiladas > should be rolled, folded or flat, or > the endless debate about whether there should be beans or cumen [sic] in > chile. Or chili. And on this group we celebrate what we want to celebrate. Who is to decide otherwise? The arrival of the taco truck is a sign of spring for someone who lives in the frozen north. I'm sorry you don't recognize that. > Sonoran style cooking is the poverty cooking of Mexico. It's what Tex- > Mex and Taco Bell are all > about. No point in buying a book about Sonora style cooking, it's in > every taco wago [sic] and taco truck. Some of my best memories of Mexico come from when I lived in Arizona in the early '60s and spent a lot of time doing biological field work in Sonora. Nice people, tasty food, both inland and on the coast. I was very comfortable there, and I'm sorry you don't have similar memories. Also, I'm curious why you stick around in a newsgroup in which, to me, you seem frustrated with the way others of us post. David |
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Why does the Galloping Goose hate tacos?
"dtwright37" > wrote in message ps.com... > On Mar 19, 12:00 pm, "The Galloping Gourmand" > > wrote: > > > Cook books are great, I learned more from a few cookbooks in one week > > than I learned from > > this group in a year. > > You've been here a year? > > >Then when I posted recipes I translated from a > > Spanish language newspaper, > > I was accused of plagiarism. It seems that the newspapers get their > > recipes from the same > > cookbooks and from the internet. > > All anyone asked was that you post your sources. I'm sorry that it's a > problem for you to do that simple thing. > > > But this group's interest seems to be tacos and how excited they get > > when a > > new taco wagon arrives in the parking lot, or whether enchiladas > > should be rolled, folded or flat, or > > the endless debate about whether there should be beans or cumen [sic] in > > chile. > > Or chili. And on this group we celebrate what we want to celebrate. > Who is to decide otherwise? The arrival of the taco truck is a sign > of spring for someone who lives in the frozen north. I'm sorry you > don't recognize that. > > > Sonoran style cooking is the poverty cooking of Mexico. It's what Tex- > > Mex and Taco Bell are all > > about. No point in buying a book about Sonora style cooking, it's in > > every taco wago [sic] and taco truck. > > Some of my best memories of Mexico come from when I lived in Arizona > in the early '60s and spent a lot of time doing biological field work > in Sonora. Nice people, tasty food, both inland and on the coast. I > was very comfortable there, and I'm sorry you don't have similar > memories. > > Also, I'm curious why you stick around in a newsgroup in which, to me, > you seem frustrated with the way others of us post. > > David > > Galloping has been the subject of a case study I am doing on newsgroup and forum personalities. He/she has me baffled in that there is no consistency. I believe it (he/she) must be a couple of lonely people locked in an igloo with Mexican food on their mind, but nowhere to get it. And he/she/they have not figured out how to get it vicariously through those of us publishing regular tidbits in this forum. Even when I respond to his/her posts with decorum and courtesy, their reply is usually dripping in acid. Pity. |
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Why does the Galloping Goose hate tacos?
On Mar 19, 5:36?pm, "Wayne Lundberg" >
wrote: > Galloping has been the subject of a case study I am doing on newsgroup and > forum personalities. Don't waste your time, newsgroup personalities have been analyzed before and stereotypical archtypes have been invented to explain behaviors. But the studies always seem to ignore the newsgroup bullies who try to dominate a group, turning every thread into a discourse about themselves and the sychophants they tolerate. One PhD thesis study was about why newcomers only post one or two messages to a group. They get flamed with hostile responses, or worse, they get no response at all and give up posting to Usenet after several orphan messages that are ignored. To get any response whatever, the newcomer has to step on some toes and risk being flamed. Anybody wants to flame me, go right ahead, I've been flamed by the worst trolls and they wound up abandoning "their" newsgroup when I didn't leave. > He/she has me baffled in that there is no consistency. > I believe it (he/she) must be a couple of lonely people locked in an igloo > with Mexican food on their mind, but nowhere to get it. And he/she/they have > not figured out how to get it vicariously through those of us publishing > regular tidbits in this forum. That is probably the silliest thing you've ever written. I don't need to get Mexican food vicariously through reading your "tidbits", Wayne. I eat Mexican food every day. There are two Mexicans in this county for every American, so I can get all the Mexican products I want in the markets. If I want goat or lamb or fresh range chicken, all I have to do is go down the street to my Mexican neighbor's houses. I have bags of fresh frozen chiles in the freezer and all sorts of ready made salsas and moles. I can order all the Sonoran antojitos I want in the taquerias around here. I don't need to make my own tamales, I can get all the homemade tamales I want. There's no point in asking the Mexicans around here about how food is cooked in Tabasco. They are Nortenos, they don't know anything except antojitos, rice, beans, menudo and birria. But I am looking for recipes and ideas for Mexican recipes that are not antojitos and are not Sonoran. I've been eating Sonoran style cooking and antojitos for over half a century. It's the same old stuff, over and over. I want a change. So I post recipes and lists of specialities from other Mexican regions. What is so annoying about that? |
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Why does the Galloping Goose hate tacos?
"The Galloping Gourmand" > wrote in message oups.com... > On Mar 19, 5:36?pm, "Wayne Lundberg" > > wrote: > > > Galloping has been the subject of a case study I am doing on newsgroup and > > forum personalities. > > Don't waste your time, newsgroup personalities have been analyzed > before and > stereotypical archtypes have been invented to explain behaviors. But > the studies > always seem to ignore the newsgroup bullies who try to dominate a > group, turning > every thread into a discourse about themselves and the sychophants > they tolerate. > > One PhD thesis study was about why newcomers only post one or two > messages to > a group. They get flamed with hostile responses, or worse, they get no > response at > all and give up posting to Usenet after several orphan messages that > are ignored. > > To get any response whatever, the newcomer has to step on some toes > and risk being > flamed. Anybody wants to flame me, go right ahead, I've been flamed by > the worst trolls > and they wound up abandoning "their" newsgroup when I didn't leave. > > > He/she has me baffled in that there is no consistency. > > I believe it (he/she) must be a couple of lonely people locked in an igloo > > with Mexican food on their mind, but nowhere to get it. And he/she/they have > > not figured out how to get it vicariously through those of us publishing > > regular tidbits in this forum. > > That is probably the silliest thing you've ever written. > > I don't need to get Mexican food vicariously through reading your > "tidbits", Wayne. > I eat Mexican food every day. > > There are two Mexicans in this county for every American, so I can get > all the Mexican > products I want in the markets. If I want goat or lamb or fresh range > chicken, all I have to do > is go down the street to my Mexican neighbor's houses. > > I have bags of fresh frozen chiles in the freezer and all sorts of > ready made salsas and moles. > I can order all the Sonoran antojitos I want in the taquerias around > here. I don't need to make > my own tamales, I can get all the homemade tamales I want. > > There's no point in asking the Mexicans around here about how food is > cooked in Tabasco. > They are Nortenos, they don't know anything except antojitos, rice, > beans, menudo and birria. > > But I am looking for recipes and ideas for Mexican recipes that are > not antojitos and > are not Sonoran. I've been eating Sonoran style cooking and antojitos > for over half a century. > It's the same old stuff, over and over. I want a change. So I post > recipes and lists of specialities > from other Mexican regions. > > What is so annoying about that? > .. Not anoying, just staying on topic and continuing the thread. Must dig through my old stuff to see what I can come up with from Veracruz. Wayne > |
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Why does the Galloping Goose hate tacos?
On Mar 19, 9:42 pm, "The Galloping Gourmand" >
wrote: > I eat Mexican food every day. Then how about writing about the food you eat rather than the food you read about? David |
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Why does the Galloping Goose hate tacos?
On Mar 20, 9:42 am, "Wayne Lundberg" >
wrote: > Must dig through my old stuff to see what I can come up with from Veracruz. > > Wayne I wish you would, Wayne. I enjoy Zarela Martinez's book about Veracruz, but I'd also like to hear what you remember from your youth. David |
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Why does the Galloping Goose hate tacos?
On Mar 20, 10:25?am, "dtwright37" > wrote:
> On Mar 19, 9:42 pm, "The Galloping Gourmand" > > wrote: > > > I eat Mexican food every day. > > Then how about writing about the food you eat rather than the food you > read about? I keep telling you, over and over. Whereof a man is ignorant, he cannot speak. Whereof a man cannot speak, he cannot consider logically. That which cannot be considered logically cannot be decided upon. What then is left, beside ritual, habit, or impulsive noshing? Do you really want to read about banal snacking? I don't. We must know the many names of Mexican foods and spices and the multiple names of the cooking processes, as well as which names of processes are confused with the end result. For instance, if I told you I had Tatemada marinating right now, how would you know what I was making, unless you were familiar with both the process and the possible ingredients? And, if I told you that I had eaten and enjoyed the Tatemada immensely, would you feel that you must immediately cook it yourself so you could then post about your new found expertise? Or, if I told you that I was just thinking about gathering the ingredients and satisfied my immediate hunger with several tacos, wouldn't you call me a hypocrite? Dr. Zaius would understand the perversity of humans. Not to be trusted, those humans. |
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Why does the Galloping Goose hate tacos?
Wayne, There is no "Holsted St." in Chicago.
There is a a "Halsted St." though. One evening I was eating at a mexican restaurant on Halsted St near Maxwell St. in Chicago, and the drunken ******* cook of the restaurant hit my new Jeep Cherokee. The had the freakin nerve to call the Cops on Me while I was eating! One of those little regrets in life, where I wished I would've parted his head that night with a Louisville Slugger Hank Aaron Model. Mark |
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Why does the Galloping Goose hate tacos?
On Mar 20, 6:01 pm, "The Galloping Gourmand" >
wrote: > On Mar 20, 10:25?am, "dtwright37" > wrote: > > > On Mar 19, 9:42 pm, "The Galloping Gourmand" > > > wrote: > > > > I eat Mexican food every day. > > > Then how about writing about the food you eat rather than the food you > > read about? > > I keep telling you, over and over. Whereof a man is ignorant, he > cannot speak. Whereof a man cannot speak, he cannot consider > logically. That which cannot be considered logically cannot be decided > upon. etc., etc., etc. I think I'll take a break for a while. This group seems to be getting stranger every day. (I'm not talking about Wayne, Rolly, and Gunner, though.) David |
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Why does the Galloping Goose hate tacos?
"dtwright37" > wrote in message oups.com... > On Mar 20, 6:01 pm, "The Galloping Gourmand" > > wrote: >> On Mar 20, 10:25?am, "dtwright37" > wrote: >> >> > On Mar 19, 9:42 pm, "The Galloping Gourmand" > >> > wrote: >> >> > > I eat Mexican food every day. >> >> > Then how about writing about the food you eat rather than the food you >> > read about? >> >> I keep telling you, over and over. Whereof a man is ignorant, he >> cannot speak. Whereof a man cannot speak, he cannot consider >> logically. That which cannot be considered logically cannot be decided >> upon. > > etc., etc., etc. > > I think I'll take a break for a while. This group seems to be getting > stranger every day. (I'm not talking about Wayne, Rolly, and Gunner, > though.) > > David > |
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Why does the Galloping Goose hate tacos?
"dtwright37" > wrote in message oups.com... > On Mar 20, 6:01 pm, "The Galloping Gourmand" > > wrote: >> On Mar 20, 10:25?am, "dtwright37" > wrote: >> >> > On Mar 19, 9:42 pm, "The Galloping Gourmand" > >> > wrote: >> >> > > I eat Mexican food every day. >> >> > Then how about writing about the food you eat rather than the food you >> > read about? >> >> I keep telling you, over and over. Whereof a man is ignorant, he >> cannot speak. Whereof a man cannot speak, he cannot consider >> logically. That which cannot be considered logically cannot be decided >> upon. > > etc., etc., etc. > > I think I'll take a break for a while. This group seems to be getting > stranger every day. (I'm not talking about Wayne, Rolly, and Gunner, > though.) > > David I agree. Certainly not my Circle of Five. Anyway, I picked up Mann's book, 1491 and have a model shoot on Friday so I will leave this NG till next week. This is getting to be more like Alice in Wonderland every day. Someone definitely has their head up the Rabbit's hole. |
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Why does the Galloping Goose hate tacos?
The Galloping Gourmand wrote:
> On Mar 20, 10:25?am, "dtwright37" > wrote: >> On Mar 19, 9:42 pm, "The Galloping Gourmand" > >> wrote: >> >>> I eat Mexican food every day. >> Then how about writing about the food you eat rather than the food you >> read about? > > I keep telling you, over and over. Whereof a man is ignorant, he > cannot speak. Whereof a man cannot speak, he cannot consider > logically. That which cannot be considered logically cannot be decided > upon. > > What then is left, beside ritual, habit, or impulsive noshing? Do you > really want to read about banal snacking? I don't. > > We must know the many names of Mexican foods and spices and the > multiple names of the cooking processes, as well as which names of > processes are confused with the end result. > > For instance, if I told you I had Tatemada marinating right now, how > would you know what I was making, unless you were familiar with both > the process and the possible ingredients? > > And, if I told you that I had eaten and enjoyed the Tatemada > immensely, would you feel that you must immediately cook it yourself > so you could then post about your new found expertise? > > Or, if I told you that I was just thinking about gathering the > ingredients and satisfied my immediate hunger with several tacos, > wouldn't you call me a hypocrite? > > Dr. Zaius would understand the perversity of humans. Not to be > trusted, those humans. > > I may be sorry for entering this conversation. It's been years since I've posted to this newsgroup. But curiosity and confusion have got the better of me. SOMETHING about 'Mexican' food must have attracted you in the first place, something sparked your interest or your taste buds. Everyone starts somewhere and then goes as far as their desire. Did you start with the basics of Sonoran and tasted other things that led you onward or did you only hear or read of those other things? If you were ignorant of other flavors, only imagining what they were, if they were tasty or beyond what you have become bored with, than how can you claim to be NOT ignorant if you haven't tasted them yourself. Just knowing words about something doesn't make you less ignorant. I can learn the lingo of plumbing, dancing or whatever but it doesn't mean I become less ignorant, I'm just an educated, knowledgeable ignorant person. There is no wisdom yet. What if someone comes to this newsgroup having been interested, intrigued with the flavors of what they think is Mexican food? Their interest is sparked, as was yours. Why not let know how to improve the dishes they are interested in? They could grow and learn about other flavors, trying to master those steps in stages, little steps to better foods, better eating, great flavors for them to discover. Just insulting their tastes and likes and throwing out new words at them doesn't educate, doesn't lead them to better things. It isn't what makes a good student a good learner, a disciple of fine foods. As to your words "I keep telling you, over and over. Whereof a man is ignorant, he > cannot speak. Whereof a man cannot speak, he cannot consider > logically. That which cannot be considered logically cannot be decided > upon." When you first taste something you are less ignorant than before you placed it in your mouth. All the descriptions you read or heard about didn't do much to teach you anything, ...only,... possibly, spark an interest. If I taste and savor something fabulous, I could just watch what someone put in the dish, never knowing what the stuff is. I could make it just like them and really enjoy it. Then I might be more likely to research all the components and how to make it better, make it perfect. THEN I'd grow and really learn. I'm just so confused as to where your disdain of the 'little foods' of Mexico comes from. Everyone has to start somewhere and little foods or little steps are a great start. What is the point in insulting the foods that millions of people, including Mexicans that grew up in Mexico (even if poor) eating and loving. Mashed potatoes is basic food in many countries but it's still comfort food for millions, well-loved and something you CAN make extraordinarily tasty with a bit of learning and care. Melondy |
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Why does the Galloping Goose hate tacos?
"Melondy" > wrote in message . net... > The Galloping Gourmand wrote: ..---snip for brevity--- > > Mashed potatoes is basic food in many countries but it's still comfort > food for millions, well-loved and something you CAN make extraordinarily > tasty with a bit of learning and care. > > Melondy Well said! Could not have said it better myself. Thanks for posting. Wayne |
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Why does the Galloping Goose hate tacos?
Melondy wrote:
> > I may be sorry for entering this conversation. It's been years since > I've posted to this newsgroup. But curiosity and confusion have got the > better of me. Very nice Melondy, thanks for sticking up for Sonora... |
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